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KARRINGMELK BROODROLLETJIES


KARRINGMELK BROODROLLETJIES
500 gr meel
1 teelepelsout
1 teelepelsout
2 teelepel suiker
1 eetelepel kitsgis
300 ml karingmelk
1 extra groot eier geklits
3 eetlepels botter

Sif meel en sout saam. Strooi suiker en gis oor en roer dit in die meel. Vat karingmelk louwarm en smelt botter daarin. Voeg gekitse eier by.
Voeg melkmensel daarby en meng tot sagte deeg. Knie 5 minute.
Laat deeg rys, wanneer dubbel in grote, knie deeg af.
Sny in lang stroke so 2 cm x 8 lengte, Plaas in voorbereide oondpan.
Bak teen 220 ºC 10 tot 15 minute of tot deur daar.
Foto: Rita Valentine




PITA BREAD


PITA BREAD
Pita dough can be made from cake or white bread flour, but is more nutritious if part whole wheat flour is used. I used cake flour as per recipe and added about 150ml of wheat bran.
1 x 25 g cube fresh yeast OR 1 x 10 g sachet instant yeast
500 ml lukewarm water
50 ml sunflower or olive oil
15 ml sugar
7,5ml salt
420 g/750 ml cake, white bread or whole wheat flour
+-280 g/500 ml extra cake or white bread flour

Crumble the fresh yeast (or add the contents of sachet) into mixing bowl and add all the ingredients except the extra flour and mix well.
Add sufficient of the extra flour to form a soft dough that can be knead very well by hand on a floured surface for 6-8 minutes. Alternatively knead with dough hook on your electric mixing machine for 4-5 minutes until smooth and elastic. Flour the bowl and return the dough, cover and allow to rise for about an hour or until completely doubled in volume.
Knead down the dough and pinch off balls the size of a small apple for large pitas or the size of a large egg for smaller pitas. Sprinkle with flour, cover with a cloth and allow to rise for 20 minutes.
Roll out the balls on a well floured surface into either round or oval pitas 12-15 mm thick. Sprinkle generously with flour, cover with a cloth and allow to rise for a further 20 minutes.

In the meantime place ungreased, firm baking trays which will not warp, into the oven while preheating the oven to 200°C and place the pitas on the hot trays to ensure that they will puff up and become hollow during baking. Place the pitas in the hot oven and reduce the heat to 190°C and bake for about 8-10 minutes or until puffed and just discoloured, but not brown.

Yields: about 16-24 depending on size.
Storing: best if served soon after or within a day of baking or toast or fry in shallow oil.
Freezing: freeze in large containers to prevent breaking. Thaw and treat as above.

Fillings: pitas can be filled with a variety of meats like beef or chicken strips, mince (curried, spicy Cajun or savoury), pulled pork, lamb or chicken. Add salad ingredients as preferred. Cottage cheese, mayo or hummus (chick pea dip) and tzatziki (coarsely grated cucumber and yogurt) is ideal to spoon inside the pocket before adding the rest of fillings. Grilled veggies (especially brinjal) and falafel (chick pea croquettes) makes a great vegetarian option.
Photo and recipe posted by: Elsabie Templeton




KNOFFEL BOLLETJIES


KNOFFEL BOLLETJIES
gekoopte brood deeg
knoffelvlokkies
gemengde speserye
1 – 2 houertjies room (250 ml elk)
Spray and Cook

Rol deeg in bolletjies.
Gooi gemende speserye oor en knoffelvlokkies.
Spuit spray and cook in pan.
Pak die bolletjie in ‘n oondpan.
Gooi room oor en bak by 180ºC.
Baie lekker saam met braaivleis.
Foto: Linda Diedericks




BULLY-CHEESE BRAAI SIDE-DISH


BULLY-CHEESE BRAAI SIDE-DISH
1 packet ready made dough or make your own
1 tin bully beef
1 onion, finely diced
750 ml cheddar cheese, grated
1 packet potato bake of your own choice
500 ml fresh cream

Mash the bully beef with a fork.
Knead the bully beef, diced onion, and cheese properly into the dough.
Roll dough into golfball size balls and place into a bittered ovendish.
Mix cream and potato bake well together.
Pour over dough balls.
Bake at 180°C until balls are done.
Sprinkle extra cheddar cheese over and bake a little longer so cheese can melt.
Recipe and photo: Caroline du Plessis




GIDEON SE POTBROOD MET ROOMKAAS


GIDEON SE POTBROOD MET ROOMKAAS
1 kg gekoopte brooddeeg
250 gram roomkaas
1 kg gerasperde mozzarella kaas
½ koppie parmasan kaas, gerasper
1 rooi brandrissie gekap
2 tot 3 takkies basilieblare, fyngeskeur
4 fyngemaakte knoffelhuisies
½ koppie botter
2 tot 3 takkies pietersielie, fyngekap

Breek die deeg in bolletjies so groot soos tafeltennis balletjies.
Rol elkeen in silindervormige stafies omtrent 15 cm lank en knoop elkeen.
Pak die knope teen die kante van ‘n swartpot wat gespuit is met spray en cook, in ‘n sirkel en plaas ‘n plat stukkie ronde deeg in die middel van die sirkel.
Meng die kase en die rissie saam met die basilie kruid en helfte van die knoffel en gooi die mengsel op die ronde degie in die middel.
Smelt die botter en meng met die orige knoffel en pietersielie.
Laat rys die deeg tot dubbel in volume vir omtrent ‘n uur.
Borsel dan die bottermengsel oor die hele brood en bak op matige kole onder en op die deksel van die pot vir omtrent 45 min.
Ek het die brood omgekeer op ‘n snyplank en stukke afgebreek en in die mengsel in die middel gedoop om te eet.
Hmmmmmmm was djeeeeerlik!
Die resep sê bak in oond wat voorverhit is vir 25 min op 180 ºC.
Resep geplaas en foto: Gideon Louw




DELICIOUS BREAD ROLLS


DELICIOUS BREAD ROLLS
3 cups flour (I used cake flour)
1 pkt yeast
2 Tbsps sugar
1 1/2 tsp salt
2 cups mashed potatoes
1/2 cup warm water (I used the water potatoes were boiled in)
2 Tbsps olive oil

I used my kitchen aid cos I’m lazy, but you can knead the dough if you prefer.
Add the yeast to warm water with the sugar and leave for 5 minutes. Add salt to flour and stir through the mashed potato until well combined. Add yeast mixture and mix and knead in. In kitchen aid with dough hook mix for 3 minutes. Add oil lastly and knead through. Leave dough to rest for 45 minutes until doubled in size. Portion into rolls or a loaf. Brush with egg wash. Sprinkle with seeds if you wish. Bake at 180ºC for 20-25 minutes (rolls) or loaf for 45-50 minutes.
Recipe posted by Shanlin Woo
Photo: Shanlin Woo




SUE SE BROODROLLETJIES


SUE SE BROODROLLETJIES
6 koppies meel
1 teelepel sout
2 koppies lou water
1 pakkie gis
50 ml gesmelte botter
1 eetlepel suiker

Gooi alles bymekaar en knie tot elasties.
Rol balletjies en plaas in oondpan.
Laat rys tot amper dubbel die volume.
Bak by 180ºC vir 50 min of tot mooi ligbruin en gaar.
Sodra dit uit die oond uit kom smeer met water en dan botter.
Foto en resep: Sue Pretorius




CHICKEN CORN SOUP WITH CONEY ROLLS


CHICKEN CORN SOUP WITH CONEY ROLLS
Chicken Corn Soup and home baked Coney Rolls are the perfect warm me up winter meal.

Chicken Corn Soup
500 g of cubed chicken fillet
3 Tablspoons of butter
1/2 teaspoon salt
1 tablespoon crushed garlic
1 packet Knorr White Onion Soup mix
850 ml of water
1 can of creamstyle sweetcorn
250ml of fresh cream

Cook chicken fillet with the butter, salt and garlic until well done.
Add 850 ml water to the White Onion Soup mix and stir until smooth. Therafter add to the chicken and bring to a boil stirring continuously.
Once boiled reduce heat and add creamstyle sweetcorn and fresh cream to the soup and simmer for about 5 minutes.
Garnish with chopped coriander.

Home baked Coney Rolls
1 sachet yeast
2 and 1/4 cups of lukewarm water
1/4 cup of sugar
2 Tablespoons of oil
1 tsp of salt
5 and 1/2 cups of flour

Mix the yeast and water in a large mixing bowl, add a pinch of sugar and let it rest for 5 minutes.
Thereafter add the oil, sugar and 4 cups of the flour.
Knead into a soft dough, add the rest of the flour a little at the time until dough is nice and rollable. (You may not need all the flour)
Leave to rise in an oiled bowl for 2 hours.
Roll into a large pizza shape and cut into 16 slices. Roll up each slice from the large end to the slim middle.
Bake at 180 degrees C for 30 minutes.
Spread melted butter on top as soon as it’s baked.
RECIPE AND PHOTO:  Yasmeen Ibrahim
2 nd photo: Hanlie Sanders

 




HOME MADE BREAD ROLLS

HOME MADE BREAD ROLLS
Yeast:
25 ml active dried yeast
5 ml brown sugar
125 ml lukewarm water
In a small bowl add the active dried yeast and brown sugar.
Add the lukewarm water and cover and place in a dark place for 15 – 20 min.
After the active dried yeast have been set aside it will make a frothing effect.

Bread Rolls:
3 cups flour
100 ml fresh cream
pinch of salt
In a mixer add the flour and salt.
While mixing, add the yeast.
Mix well until the dough comes out from all sides.
Place in a preheated oven of 70º C and let rise for 30 min.
After it have risen, roll into balls and rise for another 30 min on 70º C.
After it have risen add the cream on top and place in the oven for 50 min. on 150º C.
After it have been in the oven it should be golden brown on top.
Recipe posted by Kristie Townsend
Photo: Kristie Townsend




TUISGEMAAKTE MELKPOTBROOD EN VETKOEK


TUISGEMAAKTE MELKPOTBROOD EN VETKOEK
9 koppies koekmeel
1 pakkie droë gis
1 liter louwarm melk
3 eetllepels suiker
1 teelepel sout

Meng droë bestanddele saam.
Gooi louwarm melk en knie todat deeg van jou hande af is en deurgemeng.
Laat rys tot dubbel die grootte.
Knie af, sit in gesmeerde ysterpot en laat rys weer en bak oor matige kole tot goudbruin en gaar.
As jy daarop klop moet dit hol klink.
Sodra brood gaar is, smeer met gesoute plaasbotter.
Vit vetkoek kan jy net die vetkoeke vorm na die eerste rys en neersit om weer te rys en dan in warm olie bak.
Foto: Leandrie Potgieter